I love making food for other people, playing hostess and serving up piles of food to my guests. This is why ‘Come Dine With Me’ is a guilty pleasure of mine, the idea of a dinner party excites me. Yes, I know, I need to get out more.
When I was in my first year of University, my friends and I decided to have our own version of Come Dine With Me and I was the first to host.
Like most University freshers, cooking was not a skill I had really developed yet. I attempted to make Steak au Poivre, but bought the wrong kind of steaks that were way too thin and I used far far too much pepper. Unfortunately for my poor guests the meal was completely inedible, we were all choking with pepper catching the back of our throats trying to swallow the first few bites, it was a hilarious disaster of a meal.
My friends were good sports about dinner, but they also all knew to hold out for dessert. I had prepared this chocolate mousse recipe, layered with strawberries and brownie pieces. Everyone loved it so much that they almost forgot I had tried to burn out their intestines with pepper.
To this day this is still my go to chocolate mousse recipe. Chocolate Mousse is my favourite dessert, but there are so many mediocre or just plain bad recipes out there. I am always reluctant to order it in restaurants because bad chocolate mousse is far worse than no chocolate mousse.
But this recipe has never failed me. It is rich and chocolatey with a thick, silky texture that just feels right on your tongue. I have served it to clients, I made it for a boyfriend for Valentines Day one year, I even used it as the dessert for another couple of dinner parties – although thankfully my cooking has improved a little since then!
There are so many ways to serve it too, it holds it’s shape really well in a mould, looks beautiful in cocktail glasses with some berries, put it in jars with some ribbon or even just in a normal bowl or dish with some chocolate sauce to decorate.
I also use this mousse in a couple of other recipes such as our Chocolate Mousse Cake and Strawberry Chocolate Oasis Pie – recipes to follow so watch this space!
- 400g chocolate (I used half milk, half dark, but you can adapt to your taste)
- 400ml double cream
- 3 egg whites
- 1 cup caster sugar
- 1 tsp vanilla
- Heat the cream in a saucepan until it just starts to bubble, then pour over the chocolate and stir to make a ganache, set aside to cool slightly
- Whip the egg whites until soft peaks form, then slowly add the sugar, one tablespoon at a time to make a meringue, once all the sugar is dissolved and the meringue is thick and glossy, add the vanilla.
- Take a spoonful of the meringue and mix it into the ganache to loosen it up slightly
- Add the remaining ganache to the meringue and whisk until combined, silky and smooth
- Pour into moulds or dishes and put in the fridge to set for three hours